Top 4 ham glazes

GINGER

Combine ⅔ cup (230g) honey, ½ cup (115g) glacé ginger (chopped coarsely), ½ cup (110g) firmly packed brown sugar and ¼ cup (60ml) water in a small saucepan. Stir over a low heat until the sugar is dissolved. Blend or process all ingredients until well combined. Brush over ham occasionally during baking.

ORANGE AND MAPLE

Combine 1 cup (340g) orange marmalade, ⅓ cup (80ml) maple syrup, ½ cup (110g) firmly packed brown sugar and 1 cup (250ml) dry ginger ale in a small saucepan. Bring to the boil; reduce heat to medium. Simmer, uncovered, about 10 minutes or until reduced by half. Brush over ham occasionally during baking.

HERB AND GARLIC

Pound 2 teaspoons thyme leaves, 1 tablespoon rosemary leaves, 1 tablespoon fennel seeds, 3 peeled cloves garlic and 1-2 teaspoons sea salt flakes in a mortar and pestle until bruised and fragrant. Rub the herb mixture into the scored fat of the ham. Combine 1 cup (250ml) alcoholic cider and ½ cup (175g) honey in small saucepan; stir over low heat until combined. Brush over ham occasionally during baking.

CHILLI JAM AND STAR ANISE

Combine ¼ cup (60ml) soy sauce, 2 teaspoons grated fresh ginger, 4 whole star anise, ½ cup (110g) white sugar, 1 cup (320g) chilli jam and ¼ cup (60ml) shaoxing (Chinese rice wine) in a medium saucepan. Stir over medium heat until sugar is dissolved. Bring to the boil; simmer, uncovered, for about 10 minutes, until slightly thickened. Brush over ham occasionally during baking.